Lentil, Corn and Sweet Pepper Chili

I got this recipe from Weight Watchers Simply Delicious Winning Points Cookbook (see my left sidebar for more info). It was a huge hit with my family, even with my 4 year old who won't eat anything unless it it's a french fry.





Ingredients:

2 tsp extra-virgin olive oil

1 large onion, finely chopped

1 (28 oz) can crushed tomatoes

1 cup low-sodium vegetable broth

1 1/2 cups lentils, picked over, rinsed and drained

2 cups fresh or frozen corn kernels

1 large red bell pepper seeded and chopped

1 (4 1/2 oz) can chopped green chiles, drained

1 tsp of ground cumin

1 tsp ground coriander *

1/2 tsp salt

1/4 cup finely chopped cilantro


* note: I did not have coriander. I found it at a supermarket for $4.99 a bottle. I was not going to pay that just for this recipe. So, I just left it out. The recipe was fine without it.



Directions:

1. Heat a nonstick Dutch oven. Swirl in the oil, then add the onion. Saute until golden, about 7 minutes. Add the tomatoes, broth and lentils; bring to a boil. Reduce the heat and simmer, covered 20 minutes.



2. Add the corn, bell pepper, chiles, cumin, coriander and salt. Return the mixture to a boil. Reduce the heat and simmer, covered, until the lentils and vegetables are tender, about 15 minutes. Stir in teh cilantro.



265 calories per serving and 5 points (for you point counters out there!)



Can serve with cornbread or tortilla chips (of course if your counting points or calories this will make it go up). I served biscuits with ours because that's what I had on hand.

Enjoy!
Check out more meatless meal ideas at Mama Says

This is linked to Life As Mom, Ultimate Recipe Swap: Beans & Lentils